Physicochemical properties of sesame oil blending with sunflower oil

Abstract Vegetable oils can be adjusted by different methods to enhance their commercial applications. One of the easiest ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable oils of various concentrations. Vegetable oil blends are gaining popularity worldwide due to their advantages. Some oils have limited applications in their original form due to their chemical composition. Blending is one way to widen their commercial use. In the present paper blends (5:95, 10:90, 30:70, 50:50 70:30 and 90:10 w/w) of sesame oil with less stable edible oils like sunflower were investigated. Thus, the objective was to exploit the effect of the more potent antioxidant properties of oil blends to achieve longer shelf-life. The physicochemical properties of the blends as the fatty acid composition, thermal behavior differential scanning calorimetry (DSC), refractive indices and UV-visible (UV-Vis) spectroscopy were investigated. The blending of sesame oils with other vegetable oils would enable the initial properties of the oils to be modified or altered and provide functional and nutritional attributes for usage in various food applications, increasing the possibilities for the commercial use of these oils.